I. Biological Description
Hebi (Tetrapturus angustirostris) is commonly known as shortbill spearfish. Its dorsal fin is shorter than that of other billfish species, and its bill is almost nonexistent. Hebi caught in Hawaiian waters are usually between 20 and 40 pounds in round weight.
II. Of Special Interest For Buying/Distributing
Availability and Seasonality: Commercial landings of hebi have increased in Hawaii in proportion to the expansion of the longline fleet. Although available year-round, the peak in landings occurs during the summer and fall (June-October).
Fishing Methods: Most of the hebi catch in Hawaii is harvested by commercial longline boats which set hooks in deep water. However, spearfish may strike at surface lures, and a few are landed by trollers.
Distribution: The longline catch of hebi is marketed fresh primarily through the Honolulu fish auction.
Substitution: Hebi is one of several species of billfish which are interchanged or substituted for tuna as broiled "catch of the day" menu items in upscale restaurants.
III. Of Special Interest For Preparation/Quality Control
Shelf Life and Quality Control: Although some longline boats which catch hebi remain at sea for up to 10 to 12 days, with proper care, the fish will retain a high quality for about two weeks (see Table 3).
Product Forms and Yields: Hebi is sold whole, dressed (headed and gutted), or filleted for local sale and for export. The yield of fillet from a whole fish averages 45-55% (see Table 5).
IV. Of Special Interest To Consumers/Foodservice Personnel
Color, Taste, Texture: Hebi has amber-colored flesh that is somewhat softer than that of nairagi or kajiki. Its flavor is mild (although more pronounced than ahi).
Preparations: Restaurants usually grill hebi, but other cooking methods will work as well.
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